Instructions

ZOOM IN by clicking on the page. A slider will appear, allowing you to adjust your zoom level. Return to the original size by clicking on the page again.

MOVE the page around when zoomed in by dragging it.

ADJUST the zoom using the slider on the top right.

ZOOM OUT by clicking on the zoomed-in page.

SEARCH by entering text in the search field and click on "In This Issue" or "All Issues" to search the current issue or the archive of back issues
respectively.

PRINT by clicking on thumbnails to select pages, and then press the
print button.

SHARE this publication and page.

ROTATE PAGE allows you to turn pages 90 degrees clockwise or counterclockwise.Click on the page to return to the original orientation. To zoom in on a rotated page, return the page to its original orientation, zoom in, and
then rotate it again.

CONTENTS displays a table of sections with thumbnails and descriptions.

ALL PAGES displays thumbnails of every page in the issue. Click on
a page to jump.

CLUBS AND PUBS MANAGER SUMMER 2015–2016 • 51
FACILITIES MANAGEMENT – HYGIENE
if you are in a pinch. Washing your hands
properly means that you should do the
following:
• remove rings and other jewellery
• wet hands thoroughly; then
apply soap
• after applying soap, lather
thoroughly for 20 seconds
or more
• rub hands together rapidly
across all surfaces of hands,
including backs of hands,
wrists, between fingers and
under fingernails
• rinse well with warm running water
• dry hands thoroughly using a hand
dryer or disposable paper towel
(remember to dispose of paper towel in
the bin).
LOOK AFTER YOUR WORKING HANDS
The repeated handwashing that is necessary in the
hospitality industry can cause some people’s skin to react,
become more sensitive, or simply require a bit more love
and attention than they are used to. Handwashing is only
one part of good hand hygiene, so encourage your staff
members to look after their hands and skin, because they
can take a bit of a beating in a busy kitchen. After all, our
skin is our most valuable guard against infection.
Some tips for taking care of your workers’ hands include:
• provide a pump bottle of water-based, absorbent hand
cream for staff to use – hand cream can be applied
three to four times each day, or more if hands are
constantly in water
• ensure that rubber gloves are provided, and that staff
members use gloves when washing dishes
• you might like to provide a hand sanitiser as an
alternative hand-hygiene option
• ensure that employees consult a doctor if skin irritation
occurs, or continues for an extended period of time.
Handwashing might seem simple, but having good hand
hygiene procedures in place, and ensuring that every
employee sticks to them, is not always a straightforward
task. Make it your priority to get the upper hand against
germs before you experience their effects firsthand. C&PM
FIVE FAST FACTS ABOUT HAND
HYGIENE
1. About 80 per cent of contagious diseases are
spread through touch – this is most commonly
the touching of food, and the touching of the
mouth, eyes, and nose.
2. Most bacteria on hands is found on the
fingertips and under the fingernails – the
amount of bacteria on hands doubles after
using the toilet.
3. If you are right-handed, your bacteria count
is higher on your right hand; however, right-
handed people wash their left hand more
thoroughly, and left-handed people wash their
right hand more.
4. When washing your hands, scrub for at least
20 seconds (this is long enough to sing ‘happy
birthday’ twice) – every 15 seconds that you
spend washing your hands removes 10 times
more bacteria.
5. Damp hands are 1000 times more likely to
spread disease than dry hands.